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I'm a busy stay-at-home mommy of a 2 year old monst-- er toddler. This is a blog about stuff I like to cook, including recipes and pictures. <3

recent entries

Chicken Pot Pie :)
Cheese Stuffed Burger Things
Squishy, Sweet-y, Cinnamon-y... and Er, Oats!
Sweet, Creamy and... Green! Avocado Ice Cream!
OMG, Bibingka!
Sweetheart Lunch
Carne Asado with The Perfect Cornbread
Scotch Eggs... Another Way
Rice Pancakes
Strawberry Meringue Cookies



All about Mochi!!!!
Thursday, February 5, 2009 | Time: 4:54 PM

Mochi is like... the best thing EVAR!
At first, you might be like - eww its like chewwy and weird... but then you eat another bite. And its weird but interesting, so you take yet another bite...
In a word its... addictive.

There are loads of different types of mochi. Actually 'mochi' is the Japanese word for it, and even they have loads of variations. Mochi is basically a chewwy sort of 'cake' made from gluetenous rice flour and water or milk or whatever. There are many different ways to make it, but my two current favorites are the basic Japanese mochi and the Filipino/Hawaiian Butter Mochi (which is sorta like Bibingka but without wheat flour)

Mochiko Butter Cake Recipe
Adapted from Aunty Yochana
i HALF this recipe for one pie plate full, becase its realy for making in a big cake pan. dont have one of those. it makes alot anyway. measurements in red are halfed.

1/2 (1/4) c melted butter
1 (1/2) c sugar
3 (1) large eggs
3 (1.5) cups milk
1 (1/2) teasp. Vanilla extract
1 (1/2) Box Mochiko rice flour (16 ozs.)**
1 (1/2) teasp. baking powder
1/8 (a wee pinch) tsp. salt

(1) Mix all the above ingredients together and pour into a 9" x 13" cake pan and bake at 175C for one hour till top is golden brown.
(2) Cool over a wire rack and then slice and serve.

**You can buy a white box that is Mochiko flour brand for 4-5 bucks if you can find it. But I perfer to just buy the plastic bags of gluetenous rice flour at the Asian shop for about 1.25. Same thing, less packaging.

My notes on this: I used 1.5 cups (or most of a can) of coconut milk instead of regular milk. you can use regular milk of course, too. Or cream or half and half or evaporated milk, or any kind of mixture therein. I'm just personally fond of coconut milk. Actually, I've made it with just what I had leftover in my fridge with delicious results - part coconut milk, part evaporated milk, part buttermilk.
Also, before baking, I like to sprinkle a little coconut milk and some sugar on the top of the cake. This gives it a lovely, sweet, crunchy crust.
Warning!! Its very very hot when you take it out, the rice cake is kind of a thick liquid when its hot and sticks to your fingers, so be careful. its hard to wait and let it cool but if you dont have uber fireproof fingers like I do, go ahead and wait a good 10 min before slicing at least :) Also when you slice it while hot it kind of 'goo-es' and runs a little. So slicing while cool helps keep its shape.

Japanese style mochi
This makes about a dozen mochi, depending on how big you make the balls or slices.
  • 1 cup mochiko sweet rice flour (glutinous rice flour)
  • 1 cup water
  • 1/4 cup sugar
  • corn starch for dusting (or more mochi flour or potato starch)
1. Mix mochiko and sugar in a bowl.
2. Add water and mix thoroughly. (will be watery).
3. Put in a microwaveable dish. Cover with plastic wrap.
4. Microwave on high for 4 minutes. Take off plastic wrap. Stir, if it is still liquidy and put it back on. If its thick like solidifying glue - Cool for a few minutes, enough to handle without being scalded (hint - dust with corn starch to make it easier to handle and if you can use plastic gloves or maybe some plastic wrap in your hand - it sticks to that though). You can just cut them into chunks and eat them, but I like to shape them into little balls and fill them.

Variations for Filling: You can add red bean paste (found in cans at asian stores), ice cream (freeze a small bit of ice cream, fill mochi when cooled, seal edges and freeze the whole thing), chocolate, peanut butter, jam, various extracts, etc. in the middle if you want BEFORE you dust with the starch (nothing will stick to it after the starch)...
Filling method: flatten a walnut sized ball in your hand or on the counter (dusted with starch), add a teaspoon of filling and pinch edges closed.

Also try:
intsead of dusting with starch, roll in colorful cereal (like fruity pebbles). Its really good in ice cream like this too. Or try coconut/toasted coconut, sesame seeds, etc.

Variations for Dough:
Add a few drops of food coloring into batter for color variation. A few drops of flavoring (strawberry, grape, orange, blueberry, etc.) may also be added. The best test is to taste the batter before cooking!

My favorite flavors:
>For chocolate flavor, stir about 1/4 cup melted chocolate chips into mochi batter before cooking. Dust with cocoa powder and a little sugar when forming into balls or cutting into blocks, instead of starch/flour.
>For Orange / creamsicle flavor - use milk (I use vanilla soymilk) or coconut milk, instead of water for the liquid and add a few drops of orange extract before cooking.
>For Strawberry - Add a tablespoon or so of strawberry jam and food coloring to batter. i use cherry juice for extra sweetness and color.
>For coconut flavor - use coconut milk instead of water, a few drops of coconut extract. Roll in toasted sesame seeds or toasted, shredded coconut.

Links to more Mochi stuff:

Mochi style ice cream:

This site has loads of different mochis with fillings

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